Peppermint Bark

If you have about 12 minutes to spend in the kitchen, Peppermint Bark might be an excellent gluten free and dairy free recipe to try. One serving contains 272 calories, 2g of protein, and 13g of fat. For 52 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a Central American side dish. 381 person found this recipe to be scrumptious and satisfying. It is perfect for Christmas. If you have peppermint extract, milk chocolate chips, white chocolate chips, and a few other ingredients on hand, you can make it. It is brought to you by Add A Pinch. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. If you like this recipe, take a look at these similar recipes: Peppermint Bark, Peppermint Bark, and Peppermint Bark.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 2 minutes

 

Ingredients:

2 teaspoons coconut oil, divided

1½ cups milk chocolate chips

½ cup crushed peppermint candy

4 teaspoons peppermint extract

1½ cups white chocolate chips, with cocoa butter

Equipment:

baking pan

bowl

microwave

Cooking instruction summary:

Place waxed paper in a 13x9 baking dish. Leave enough waxed paper along edges to lift peppermint bark from baking dish later.Add milk chocolate chips and 1 teaspoon coconut oil to a medium glass bowl. Heat in microwave for about 1 minute. If not melted, heat in 30 second increments until it is melted. Remove from microwave and stir until smooth. Add 2 teaspoons peppermint extract to melted milk chocolate and stir until well-combined. Pour chocolate into the prepared baking dish and place in the freezer until hardened, approximately 3 minutes.Repeat the same process with the white chocolate chips. Remove baking dish from freezer and spread white chocolate over semi-sweet chocolate. Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, approximately 3 minutes.Remove from freezer and pull waxed paper from baking dish. Break peppermint bark into pieces. Place on a dish, in a tin, or in cellophane bags for gift giving.

 

Step by step:


1. Place waxed paper in a 13x9 baking dish. Leave enough waxed paper along edges to lift peppermint bark from baking dish later.

2. Add milk chocolate chips and 1 teaspoon coconut oil to a medium glass bowl.

3. Heat in microwave for about 1 minute. If not melted, heat in 30 second increments until it is melted.

4. Remove from microwave and stir until smooth.

5. Add 2 teaspoons peppermint extract to melted milk chocolate and stir until well-combined.

6. Pour chocolate into the prepared baking dish and place in the freezer until hardened, approximately 3 minutes.Repeat the same process with the white chocolate chips.

7. Remove baking dish from freezer and spread white chocolate over semi-sweet chocolate. Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, approximately 3 minutes.

8. Remove from freezer and pull waxed paper from baking dish. Break peppermint bark into pieces.

9. Place on a dish, in a tin, or in cellophane bags for gift giving.


Nutrition Information:

Quickview
272k Calories
2g Protein
13g Total Fat
35g Carbs
0% Health Score
Limit These
Calories
272k
14%

Fat
13g
20%

  Saturated Fat
8g
51%

Carbohydrates
35g
12%

  Sugar
32g
36%

Cholesterol
8mg
3%

Sodium
35mg
2%

Alcohol
0.46g
3%

Get Enough Of These
Protein
2g
5%

Calcium
71mg
7%

Phosphorus
39mg
4%

Vitamin B2
0.06mg
4%

Fiber
0.65g
3%

Vitamin B12
0.13µg
2%

Vitamin K
2µg
2%

Potassium
66mg
2%

Iron
0.33mg
2%

Selenium
1µg
1%

Vitamin E
0.22mg
1%

Vitamin B5
0.14mg
1%

Vitamin A
57IU
1%

Zinc
0.17mg
1%

covered percent of daily need
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Related Videos:

Peppermint Bark Trees - Lynn's Recipes

 

Peppermint Bark -- Lynn's Recipes Christmas

 

Peppermint Bark Recipe - Christmas Food Gift Idea

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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